Toro by Chef Richard Sandoval
Tucked inside the Viceroy, Toro Snowmass offers a dynamic culinary experience that sets the stage for a vibrant dining adventure. After completing an extensive renovation in August 2024, the restaurant features a fresh, inviting interior with lush greenery and sleek design. At the dining room’s center is a stunning circular banquette creating a dramatic focal point offering a cozy and intimate setting for guests.
The new space elevates the dining experience, blending sophistication with a welcoming atmosphere that reflects the fusion of flavors that Toro is known for. The concept of Toro, created by renowned Chef Richard Sandoval, brings bold flavors and inventive cuisine to life. At the helm is Chef de Cuisine Edgar Hernandez Lopez, leading his kitchen infusing experience and creativity ensuring every dish is crafted to perfection. The Suviche Bar combines fresh sushi and ceviche for an unexpected yet harmonious pairing.
A standout is the Peruvian Ceviche, featuring delicate snapper marinated in leche de tigre, accompanied by crispy plantain chips —an ode to Chef Hernandez Lopez’s recent trip to Peru, where he immersed himself in the country’s culinary tastes. Diners who frequent Chef Sandoval’s restaurants worldwide will recognize the wildly popular Angry Tuna Roll spicy tuna, cucumber, avocado, sweet chili sauce, yuzu kosho aioli, serrano pepper, and black tobiko.
The roll originated at a pop-up at the Four Seasons in Los Cabos. The salinity and pop of tobiko frequently has diners ordering a second or third roll for the table. The Sweet Corn Empanadas offer a traditional Argentine touch with a contemporary twist. Filled with aji amarillo and Manchego cheese, served with avocado puree and chimichurri, these empanadas are as flavorful as they are visually appealing.
The BBQ edamame combines smoky XO sauce with shishito peppers and furikake, creating a dish that balances heat and umami. A sharable dish (or substantial snack for one) from the Suviche Bar is the Lobster Won Ton Tacos — complete with chipotle mayo, mango chalaquita, and sushi rice — pairs beautifully with a cold, crisp glass of Sancerre. Moving to the entrée offerings, the Ora King Salmon, served over cauliflower puree with bok choy and achiote ponzu, is a rich, flavorful dish, perfectly complemented by a smoky-sweet bacon Morita jam. For an unforgettable dining experience, the 38-ounce Tomahawk is seared tableside and paired with luscious bone marrow butter, sweet chili peppers, and an Argentinian chimichurri.
Toro’s bar program features inventive cocktails that mirror the restaurant’s bold, creative approach. The Corn & Mezcal Margarita balances smoky mezcal with pineapple and lime, while the Mercado Margarita blends tequila with passion fruit and hibiscus for a fresh twist on a classic. Each cocktail is crafted to complement the menu, elevating the dining experience. With its refreshed interior, innovative menu, and expertly crafted cocktails, Toro Snowmass continues to redefine the dining experience in Snowmass Village and invites guests to enjoy a culinary journey celebrating bold flavors, global influences, and exceptional dining.
Toro Snowmass continues to redefine the dining experience in Snowmass Village. With its refreshed interior, inventive menu, and expertly crafted cocktails, inviting guests to embark on a culinary journey that celebrates bold flavors, global influences, and a commitment to exceptional dining.
